1. In a bowl, combine the cashew butter, syrup, 10 g of the melted coconut oil, vanilla, and salt until smooth.
2. Mix in the matcha powder until evenly incorporated.
3. Add the oat flour, almond protein powder, and fresh cashew pulp. Mix until a soft dough forms. If the dough is sticky, refrigerate for 10–20 minutes.
4. Blend the dried strawberries until finely ground.
5. Blend the dates, cashew butter, lemon oil (if using), and remaining cashew butter until smooth.
6. Roll the dough into a rectangle about 15 × 16 cm and 0.5–0.75 cm thick.
7. Spread the strawberry filling evenly over the dough.
8. Roll tightly into a log, wrap, and refrigerate for at least 30 minutes.
9. Slice into even rolls and serve chilled.